in

A Good Day to Dine Hard

Second Edition

Nick Armstrong,
Patrick Earvolino,
and michael adams
 A Good Day to Dine Hard

Second Edition

Nick Armstrong, Patrick Earvolino, and Michael Adams

© 2014 Nick Armstrong and Patrick Earvolino. © 2016 Nick Armstrong, Patrick Earvolino, and Michael
Adams. All rights reserved. No part of this book may be reproduced or transmitted in any form or
by any means, electronic or mechanical, including photocopying, recording, or by any information
storage and/or retrieval system without permission in writing from the publisher.

First edition published 2014. Expanded second edition 2016.

Published in the United States by
Selene River Press, Inc.
PO Box 270091
Fort Collins, CO 80527
866-407-9323
info@seleneriverpress.com
www.seleneriverpress.com

Editor in Chief: Stephanie Anderson

Editorial Team: Samantha Prust and Heather Wilkinson
Book Design: Stefanie Berganini
Photographs: Patrick Earvolino and Briana Nervig Goodall

Printed in the United States of America.

10 9 8 7 6 5 4 3 2 1

ISBN: 978-1-941277-92-8
 Table of Contents
Foreword by Stephanie Anderson | v
Authors’ Note | vii

NICK’S RECIPES | 1

Turkey Pulled BBQ Chicken Cheesy Chicken Drunken Chicken Perfect Pasta Pineapple
Meatballs Sandwiches Butternut Squash Green-Chili Chili Bistro Dinner Salsa
PATRICK’S RECIPES | 20

21
Cumin Steak Bachelor’s Real Deal Shiitake Curry Rubbed Roasted
Bites Eggs Vinaigrette Vegetable Soup Salmon Ratatouille
MIKE’S RECIPES |33

Hot ’n’ Cold Spaghetti Squash After After Party Bubbe’s Potato Mediterranean
Guacamole Fritters Spaghetti Breakfast Cups Apple Latkes Quinoa Wraps

Kitchen Savvy | 49
Resources |55
Special Offer from Selene River Press | 56
D
oes the thought of men in kitchens frighten you a little? Or, like me, do you think
there’s nothing sexier than a man who cooks—except perhaps a man who also
cleans up?

My dad never cooked or cleaned up after dinner. (Hey, it was the fifties for a long time in
my home!) But during one stir-crazy, snowbound weekend, he did teach me how to make an
omelet. And to this day, when I successfully fold an omelet, I smile at him in my mind like I
did that morning.

Many memories of my dad involve food. In the summertime, after a long day of clam digging
on the shores of Long Island, I’d watch him, mesmerized, as he deftly pried open the clams
with a knife to clean them, return them to the half-shell, and then lay them on a hot grill—right
there on the beach.

And there was no greater honor than when he’d wake me in the dead of night to go hunting
rabbits. Watching my dad work the hunting dogs and shoot our dinner as I struggled to keep
up in the deep snow forged in me a profound connection between food, adventure, and proud,
hard work.

But there was something more. All the ways my father brought home the bacon gave me a
tremendous love and respect for a sense of masculinity based not just on “manliness” but also
on kindness, comfort, and nurturing. It’s that sense of masculinity that inspired Men in Kitchens.

In this book you’ll meet three of my favorite guys who cook: Nick Armstrong, Patrick Earvolino,
and Michael Adams. Their style and approach to cooking are very different but spring from

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page iv

 FOREWORD //

the same love of food and nurturing that I cherished in my dad. Nick is also a dad, Patrick
is an uncle, and Michael makes family out of friends. Because of them, the children in their
lives are more likely to grow up fearless in the kitchen and bonded to real, healthy food. Plus
Mike’s restaurant-dependent friends are more likely to get a taste of family from the home-
cooked meals he enjoys preparing for them.

If you’re a man seeking a new frontier, start your adventure with these recipes from Nick,
Patrick, and Mike. (Be sure to read the Kitchen Savvy section first—it was written to help
beginning cooks get comfortable in the kitchen as quickly as possible.)

If you’re a woman, give Men in Kitchens to your man. Why not have him treat you to a romantic
dinner such as Patrick’s elegant but easy Curry Rubbed Salmon? Have children? Give this
book to your husband to introduce him to the idea of cooking with the kids. Let them prepare
dinner while you relax in the knowledge that you’ve put your family on the fast-track to
culinary independence.

And for all you single guys—whether you’re a dad who wants to make weekends with the
kids special or you’re just looking for a practical way to feed your friends—the easy-to-follow
recipes in these pages will get you there.

Even if you’re waking up in a frat house, you can add years to your life by making your own
fresh homemade food. Just set up a dish such as Nick’s Drunken Chicken Green-Chili Chili
in the slow cooker in the morning and watch your friends light up when they smell the
delicious aroma of a home-cooked meal at dinner. Or start the day with Mike’s After After
Party Breakfast Cups.

So hang up your aprons, ladies. And, gents, fire up those ovens. It’s time to be Men in Kitchens!

Stephanie Anderson

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page v

 To choose your organically grown and fresh ingredients wisely, use the
following criteria:

• chemical- and hormone-free meat

• wild-caught fish
• pasture-raised, organic eggs
• whole, unrefined grains
• virgin, unrefined, first-press organic oils
• whole-food, unrefined sweeteners
• pure, clean, spring water
• sea salt
• raw and/or cultured milk and cream products

Happy cooking,

Nick Patrick Michael

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page vi

A
lmost all of my favorite memories involve food. From family dinners and
gatherings to the birth of my son, good food has always marked good times
in my life.

Salsa, the first thing I ever made in the kitchen, marked the start of my entrepreneurial career.
The best meal I ever cooked was the one that sealed the deal for my wife. My time with friends
is always more fun and memorable with the addition of culinary creativity.

Fostering my own family traditions around food and what food means to us has been a key
ingredient to a happy marriage, strong family ties, and a great work ethic. It’s also how I take
ownership of my family’s health. Cooking, and cooking healthfully, not only makes me a better
provider for my family but also a more useful husband and partner. My modest skills have
even saved my wife time here and there—knowing the difference between “quartered” and
“diced” and “sliced” is huge when it comes to prep work. And when mealtime rolls around,
it feels good to know that I played a part in feeding my family.

I hope these recipes help you start your own family traditions with food.

Nick Armstrong

Nick Armstrong is a dad, audio drama enthusiast, and serial entrepreneur at WTF
Marketing. He’s been a TEDx speaker and is the co-organizer of Fort Collins Comic Con.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 1

 Turkey Meatballs

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 2

 Turkey Meatballs //

M
eatballs are a go-to timesaver. They’re not only fast and fun to make but also great
multitaskers and the melting pot of the kitchen. You can never run out of dishes to
throw meatballs in or ingredients to throw in meatballs.

These can be customized to include your favorite meats and cheeses, or even leftovers you
need to get rid of. They can be added to an existing recipe or served as a stand-alone appetizer.

For a delicious meatball sub, you can pair the following recipe with whole grain hoagie buns,
fresh cheese, and marinara sauce. Or try them with curry cream-based pasta dishes, spaghetti
squash, or brown rice. I tossed these with hot mango chutney mixed with chopped cilantro and
mint for a tasty combo that went well with the curry flavor of the meatballs.

Meatballs are also a great cooking project for kids, combining two of their favorite things:
making a mess and eating bite-sized food.

ingredients
Cook time: 30 minutes
Makes approximately 64 meatballs

• 2 lbs. ground turkey or beef

• 6 cloves garlic, minced
• 1 onion, diced
• 2 jalapeños, seeded and diced, or substitute sweet bell pepper for a milder
version (be sure to wear rubber gloves or thoroughly wash your hands when
handling hot peppers)
• 1½ cups fresh breadcrumbs
• ¹/³ cup Worcestershire sauce
• ¹/8 –1 teaspoon cayenne pepper or more, depending on your
heat tolerance
• 1 tablespoon sea salt
• 1 tablespoon fresh oregano, or 1 teaspoon dried
• 1½ teaspoons curry powder
• 1½ teaspoons cumin
• ½ teaspoon chili powder

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 3

 Turkey Meatballs //

Instructions
1. Preheat oven to 350°F. Grease a baking sheet or cover with parchment paper.

2. Combine all ingredients in large bowl. The mixture will be very sticky, so start by folding
with a silicone mixing spoon, then mix by hand until well-blended.

3. Roll meat mixture into half-inch balls and place on the prepared baking sheet. Bake until
browned on the outside and 165°F on the inside.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 4

 Pulled BBQ Chicken Sandwiches

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 5

 Pulled BBQ Chicken Sandwiches //

N
othing is better for getting a shy first date to open up than messy finger food. I’m not
talking cheese and crackers (although attention to slicing detail and knowing your wines
and cheeses can impress). These BBQ chicken sandwiches are easy to make, get you
some good time in front of the grill, and are best enjoyed in the company of friends and family.
And shy dates, of course.

I’ll be honest here. The first time I made these, it was for the express purpose of attracting girls
while tailgating at CSU Rams football games. Boy, oh boy, did these ever work—and far better
than the traditional fare of overcooked burgers and hot dogs. Of course, blasting Queen and
AC/DC on the back of a Ford F-150 didn’t hurt either.

Ingredients
Cook time: 45 minutes
Serves 6–8

• 3–4 organic, boneless, skinless chicken breasts, or 10–12 boneless, skinless

thighs (about 2 lbs. total)
• 4 oz. tequila or other savory liquor
• 1 tablespoon sea salt
• 3 cloves garlic, minced
• Juice of 2 limes
• ¼ cup muscovado sugar
• ¼ cup unsulphured molasses
• ½–¾ cup honey
• ½ cup tomato paste
• ½ cup Worcestershire sauce
• ½ cup apple cider or rice vinegar
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon adobo sauce
• 1–2 tablespoons hot sauce (optional)
• 1 onion, finely chopped
• 1 cup diced fire-roasted green chilies (optional)
• 6–8 large whole grain buns or 18–24 slider buns
• Sliced limes, for garnish

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 6

 Pulled BBQ Chicken Sandwiches //

Instructions
1. In an airtight container, combine chicken breasts, liquor, sea salt, garlic, and lime juice.
Shake vigorously for 15 seconds. Marinate for 30 minutes.

2. Meanwhile, preheat the grill. Put in wood chips or other flavor-adding elements.

3. Remove chicken breasts from container and place on grill. Cook thoroughly to 165°F
and remove from heat. Set aside to cool for 5 minutes.

4. In a large bowl, combine muscovado sugar, molasses, honey, tomato paste,Worcestershire,

vinegar, chipotle pepper, adobo sauce, and hot sauce for a homemade BBQ sauce. Whisk
until smooth.

5. Place chicken in a large bowl and shred into wide strips using two forks. Mix in BBQ
sauce to taste. Fold in onion and green chilies.

6. Spoon chicken onto buns, garnish with lime slices, and serve.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 7

 Cheesy Chicken Butternut Squash

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 8

 Cheesy Chicken Butternut Squash //

W
hen you’re stuck in a rut, one more burger or yet another serving of meat and potatoes
can really drag you down. After a long summer of delicious flame-kissed meat, you
might get desperate for ways to change it up.

Enter a funny looking squash called the butternut, one of the most amazingly versatile foods
you’ll ever get your hands on. You can use it for soups, stuffing, and even chili. Better still,
the squash itself is tasty enough to stand on its own as a meal. Once it’s been halved and
seeded, it’s easy to fill with goodies too. There’s really no end to the amazing flavor combos
you can create.

On a night when I had a few butternut squash and some really good cheese at my disposal, I
decided to go a little crazy and made this savory, light-yet-filling dish. It’s fun to prepare with
your sweetie, gives you plenty of grill time, and tastes awesome. This versatile dish can be
served with a turkey dinner (just omit the chicken, or perhaps substitute it with ground sausage)
or with a simple salad.

Ingredients
Cook time: 45–50 minutes
Serves 4–6

• 2 medium butternut squash, halved and seeded (don’t peel)

• 2 tablespoons olive oil, divided
• 2 chicken breasts, seasoned with salt, pepper, and a pinch of cayenne pepper
(optional)
• ½ cup grated Parmesan cheese
• 1 cup red pepper, diced
• 1 cup roasted, salted cashews, chopped
• 1 cup fresh cranberries, chopped
• 1 teaspoon sea salt
• ½ teaspoon cumin
• ½ teaspoon allspice
• 1 cup grated mozzarella cheese or other mild, melting cheese

Instructions
1. Preheat oven to 400°F.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 9

 Cheesy Chicken Butternut Squash //

2. Place the halved and seeded squash flesh side up on a large baking sheet covered with
wax paper or parchment paper. Brush with one tablespoon of olive oil, and bake for 25
minutes until tender. Remove from oven, and set aside.

3. While the squash cooks, grill the chicken breasts. Set aside on a plate to cool for a few
minutes, then dice.

4. In a large bowl, combine the chicken with one tablespoon of olive oil, Parmesan, red
pepper, cashews, cranberries, sea salt, cumin, and allspice. Toss well, and set aside.

5. Scoop four even heaps of the chicken filling into the middle of each squash. Cover each
with a ¼cup of mozzarella cheese.

6. Return the filled squash to the oven for five more minutes, or until cheese is melted and
bubbly.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 10

 Drunken Chicken Green-Chili Chili: A Crockpot Favorite

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 11

 Drunken Chicken Green-Chili Chili //

T
his recipe was a favorite on game day. Or any time it snowed. Or any time there was leftover
beer following game day. Now, whenever there’s a cold snap, it’s my go-to favorite. This
dish is a great thing to cook side-by-side with your honey, since it can take a bit of prep
work to get everything ready quickly.

For bonus points: If you’re cooking for your in-laws for the first time, substitute the ground chicken
for a whole beer-can roasted chicken, seasoned only with honey and salt. It’ll take the better
part of 2 additional hours to cook the whole meal, but beer-can chicken looks impressive and
requires very little butchering skill to get maximum use of the meat. Just don’t burn yourself
and you’ll be okay. And if you do burn yourself, man up, tough guy.

For heartier chili, use pulled breast meat. For a smokier flavor, use a porter or a stout and grill
the chicken rather than panfry it.

A word of warning: Be careful to pour the beer with respect, or else you’ll end up with a foamy,
bland-tasting mess. Those bubbles are important! You may also want to experiment with various
beers. Some porters become extremely bitter when cooked, and some wheat beers can become
too sweet.

Ingredients
Cook time: 1 hour on the stovetop or 4–5 hours in a slow cooker
Serves 6

• 1 lb. ground chicken

• 6 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon dried tarragon
• ¼–1 teaspoon cayenne pepper or more, depending on your
heat tolerance
• 2 bottles of your favorite beer (wheat beer recommended)
• 3 cups prepared beans (chili, kidney, or white)
• 2 cups diced fire-roasted green chilies
• 1 onion, diced
• 1–3 jalapeños, seeded and diced (optional)
• 1–2 cups fresh or roasted corn

ingredients continued on next page...

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 12

 Drunken Chicken Green-Chili Chili //

• 2 tomatoes, diced
• 1 potato, cubed
• 2 teaspoons sea salt
• ½ cup sour cream
• ½ cup shredded Monterey Jack cheese, or other cheese of your choice

Instructions
1. In a medium frying pan, cook the ground chicken about ¾ of the way. Add minced
garlic, chili powder, tarragon, and cayenne pepper. Continue cooking until chicken is
cooked through. Season with salt and pepper. For more of a kick, you may also add a
diced jalapeno to the frying pan. Transfer chicken to a large soup pot or slow cooker.
Add about half a bottle of beer to frying pan and bring to a boil over medium-high heat,
scraping the pan with a wooden spoon to release all the yummy browned bits. Add to
soup pot or slow cooker.

2. Add beans, green chilies, onion, jalapeños (optional), corn, tomatoes, potato, salt, and
remaining beer to soup pot or slow cooker. Pour the beer carefully to avoid foam. Bring
to a boil, then reduce heat and simmer until vegetables are tender, about 35–40 minutes.
If using slow cooker, cook on high for about 4 hours.

3. Season with salt to taste and serve with sour cream and cheese.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 13

 Perfect Pasta Bistro Dinner

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 14

 Perfect Pasta Bistro Dinner //

T
here I was, in my soon-to-be wife’s apartment on our second date. I wanted to cook
something for her, and we’d just returned from the grocery store with a whole slew of
fresh goodies—mushrooms, sausage, artichokes, bell peppers, and lemons. For what it’s
worth, a test of a good relationship is your ability to survive a grocery run without bickering.
Those early dates are also a great time to find out about food preferences—before you have a
chance to really screw up later. (“Oh, so you’re a vegetarian?”)

Anyway, this meal looks, sounds, smells, and tastes fancy, but it’s a breeze to make and takes very
little time to cook, depending on your pasta. The prep work can be done side-by-side, which
makes this a romantic meal from the get-go. Plus you get to use a fancy word—deglaze—while
cooking.

Deglazing the pan is taking the flavorful, leftover bits you just cooked and making a sauce
out of ’em. You do this by adding a cool liquid to a hot pan that’s just been used to caramelize
something (meat or onions, usually). When the liquid boils, the flavorful stuff stuck to the bottom
will join the liquid, making a sauce.

Ingredients
Cook time: 20–30 minutes
Serves: 2–4

• 2 servings of linguini or your favorite pasta (Bionaturae and Montebello are

two high-quality, organic, 100% semolina brands from Italy)
• 2 tablespoons butter, divided
• 1 cup sliced mushrooms
• 1 fully cooked andouille or Italian sausage (turkey or pork),
sliced (optional)
• 4 cloves garlic, minced
• 4 oz. red or white wine
• 1 red bell pepper, seeded and sliced into strips
• ½ cup chopped asparagus
• 1 Roma tomato, diced
• 2 artichoke hearts, quartered
• ¼ cup capers
• Juice of 1 lemon
• ¼ cup whole milk or cream
• Salt to taste

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 15

 Perfect Pasta Bistro Dinner //

Instructions
1. Bring water to boil, salt liberally, and cook pasta al dente according to package instructions.

2. While pasta cooks, melt one tablespoon of butter in a medium-sized frying pan and
sauté mushrooms, sausage, and garlic until sausage is browned. Transfer to a plate and
set aside. Add wine to the pan and deglaze over medium-high heat.

A word of warning: you can use other kinds of liquor to deglaze with different results.
Bourbon, among other liquors, has a low flash-point, so test your liquor first to make sure
you won’t cause a flame-up when you deglaze. Setting the house on fire is not a romantic
gesture. Use wine or beer instead if you can’t avoid a flame-up.

3. Reduce heat to medium. Add bell pepper, asparagus, Roma tomato, artichokes, capers,
and lemon juice. Cook for two minutes. Add remaining butter and milk or cream and
reduce for two to three minutes.

4. Toss pasta with the goodies in the frying pan. Add the mushrooms and sausage back
into the mix just before serving. Add salt to season and serve.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 16

 Pineapple Salsa

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 17

 Pineapple Salsa //

M
ost of my food revolves around game-day snacks, probably because everyone is
focused on someone else’s performance. It’s a great day to learn and experiment with
cooking since most folks are too busy watching the game to notice a few burnt bites
here and there.

And what’s a basic game-day snack that goes with a variety of foods and everyone loves? Salsa.
This is something everybody should make at least once.

I made my first salsa when I was twelve and sold it online. “Salsa on the Web” was my gateway
into cooking up bigger and better ideas for food as well as business endeavors. Learning about
prepping ingredients, handling knives, and storing leftovers safely were great introductory
lessons for the more complex skills I’d tackle later on.

Salsa is also an excellent way to learn about how flavors combine over time—perfectly spicy one
day, too hot to eat the next. When adding hot peppers, I recommend starting small and tasting
as you go, adding more to suit your heat tolerance. It’s also wise to use gloves when handling
hot peppers, as their potent oils can burn your skin and anything you touch. At the very least,
be sure to wash your hands thoroughly after handling.

The following salsa is my wife’s favorite, mostly because it’s not too hot. And remember, after
you’ve cut the hot peppers, don’t touch your eyes. Or any other delicate body parts!

Ingredients
Cook time: 15 minutes
Serves: 5+

• 3 cups diced fresh pineapple with juice (if you don’t have enough pineapple
juice, substitute 1 cup apple or carrot juice)
• 1–3 jalapeño peppers, diced
• 1–3 serrano peppers, diced
• 1 habanero pepper, diced (optional)
• 3 cloves garlic, chopped
• Juice of 1–2 limes
• Salt to taste

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 18

 Pineapple Salsa //

Instructions
1. In a food processor, combine all ingredients and pulse until chopped but still chunky.
You may also finely dice everything by hand and combine in a bowl.

2. Include peppers to your level of comfort, but take into account that the garlic and salt
will go a long way toward generating a fresh, savory flavor. And keep in mind the longer
this salsa is allowed to sit, the hotter it will become.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 19

L
ike most males, I spent my youth catching frogs, throwing footballs, and blowing things
up with fireworks. But from a young age, I also spent a lot of time in the kitchen—not
so much because I liked to cook, but because I liked to eat.

Maybe it’s my Italian genes, but I’ve been obsessed with food and flavor for as long as I can
remember. Later in life, this obsession led to a career as a restaurant critic and food writer in
Austin, Texas, and as I ate my way through that city, I developed mad respect for the talents of
the professional chefs there.

I also learned that the techniques of pro cooks are complicated. They’re based on classic, time-
consuming French methods that are a good fit for a chef whose job it is to cook all day but not
so much for us home cooks who want to maximize flavor and minimize effort.

And there was the little matter of nutrition. It takes but a glance at a typical restaurant menu
to see that professional chefs don’t really think much about our health when they create their
masterpieces. Was it too much to ask, I thought, that my food not only tasted good but was good
for me?

So I decided to create my own way of cooking. Something fit for a dude, with simple, hearty,
nutritious recipes heavy on flavor and light on hassle. I may not catch frogs anymore, but I still
have better things to do than spend all day in the kitchen.

Patrick Earvolino
Patrick Earvolino is a former food and wine writer for the Austin Chronicle and a certified
nutritionist and health researcher. He believes learning to cook is the single greatest thing
you can do for your health.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 20

 Cumin Steak Bites

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 21

 Cumin Steak Bites //

L
et’s talk steak. If you’re grilling, it’s worth forking out the cash for a rib eye, porterhouse,
or T-bone. But when you’re cooking indoors, save your money and buy sirloin. It makes
a decent broil, and you can use it for any recipe that calls for lean beef, such as fajitas, a
stir fry, or the following little nuggets of tastiness. Cooking the meat on the rare side here not
only keeps it tender, it also preserves valuable enzymes and vitamins—and it reminds us that
we’re guys.

Ingredients
Cook time: 20 minutes
Serves 3–4

• ½ teaspoon garlic powder

• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ¼ teaspoon lemon pepper
• ¼ teaspoon salt
• 1 lb. round or sirloin steak, cut into 1¼-inch cubes
• 1 tablespoon olive oil or virgin coconut oil

Instructions
1. Preheat a cast-iron skillet over medium-high heat until very hot, about 4 to 5 minutes.
Meanwhile, combine the spices in a small bowl and mix well. Place the steak in a medium
bowl and add the spice mixture. With your fingers, rub the spices thoroughly into the
meat until they’ve been completely absorbed.

2. Add the oil to the pan, followed immediately by the beef. Cook undisturbed until the
meat is browned on the cooking side, about 2 minutes. Shake the pan to flip, or turn all
the pieces over with tongs if necessary. Cook 3 more minutes (steak bites should be
medium rare), remove pan from heat, and let cool. Transfer to individual plates.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 22

 Bachelor’s Eggs

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 23

 Bachelor’s Eggs //

H
ere’s a secret your mom doesn’t know: The key to great scrambled eggs isn’t milk,
cream, or water. It’s heat. By thoroughly preheating your pan, you can create a delectable
breakfast with nothing more than a couple of good eggs, some sea salt, and a quality fat.
I like coconut oil for its bold flavor and low reactivity, but if you find the taste challenging, go
with olive oil or butter. These puppies will earn you rave reviews from Mom—whether or not
you reveal the secret is up to you.

Ingredients
Cook time: 6 minutes
Serves 2

• 2 teaspoons unrefined coconut oil, extra virgin olive oil, or organic butter
• 4 eggs from pasture-raised chickens
• 2 large pinches sea salt
• Freshly ground black pepper

Instructions
1. If using oil, thoroughly preheat it in a 10- or 12-inch nonstick sauté pan over medium
heat for 4 to 5 minutes. Meanwhile, crack the eggs into a small bowl, add the salt, and
whisk with a fork until well blended. (If using butter, preheat the pan first, and then add
the butter. As soon as the butter has stopped foaming, add the eggs, and cook them as
described in step 2.)

2. Pour the mixture into the pan. Using a heat-resistant spatula, immediately start lifting and
turning the eggs. Continue to do so until they’re set but still shiny. The entire process
should take less than 45 seconds. (If your eggs need more time, your pan was likely not
hot enough.)

3. Transfer the eggs to a plate, season with salt and freshly ground pepper to taste, and enjoy.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 24

 Real Deal Vinaigrette

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 25

 Real Deal Vinaigrette //

W
hile we guys may not enjoy the best reputation when it comes to eating our
vegetables, even the most meat-and-potato man amongst us can usually handle
a salad.

Unfortunately, most store-bought salad dressings—even organic ones—contain highly refined,

highly inflammatory plant oils as well as added sugar and other nasty processed bits. Never
fear. With this no-frills, wholesome vinaigrette you can eat your vegetables and feel good about
it. You may even impress that first date with your salad skills.

Ingredients
Cook time: 20 minutes
Makes 1¼cups

• 1 cup extra-virgin olive oil

• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh lemon juice (from the juice of 1 lemon)
• 2 tablespoons balsamic vinegar
• 2 medium cloves garlic
• 1 tablespoon chopped white onion
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground pepper
• 1 teaspoon dried Italian herbs

Instructions
Place all the ingredients in a blender in the order shown. Blend until smooth. Transfer to a cruet
or jar with a lid. Serve immediately, or store in refrigerator. If the olive oil solidifies, remove
dressing from the fridge about 15 minutes before serving to bring it to room temperature.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 26

 Shiitake Vegetable Soup

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 27

 Shiitake Vegetable Soup //

I
t’s gonna happen.Your partner will get sick, and for once you’ll have to take care of her. Don’t
add to her misery with some wretched canned soup. Instead, put her on the fast track to
recovery with this rich, restorative brew packed with immune-boosting shiitake mushrooms.
Cutting the vegetables into matchsticks looks fancy, but if you’re pressed for time—or if you’ve
got the bug too—just slice or chop them.

Ingredients
Cook time: 35 minutes
Serves 4

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon toasted sesame oil
• ½ medium head of cabbage, sliced thin
• 2 carrots, peeled and cut into 1½-inch matchsticks
• 1½ stalks celery, cut into 1½-inch matchsticks
• 1 green onion, cut into 1½-inch matchsticks
• ¼ cup dried sliced shitake mushrooms
• 1 tablespoon wheat-free tamari
• 1 teaspoon white wine or rice vinegar
• 6 cups water, or, for an even richer soup, use 4 cups water
plus 2 cups vegetable or chicken stock
• 1½ teaspoons sea salt
• ½ teaspoon freshly ground pepper

Instructions
1. Heat the oils together over medium-high heat in a heavy-bottomed pot. Add the cabbage,
carrots, celery, and green onion. Stir fry about 3 minutes until softened.

2. Add the mushrooms, tamari, wine or vinegar, chicken stock, and water. Bring to a boil
over high heat. Reduce heat to low, cover, and simmer until mushrooms are tender, about
8 minutes. Add salt and pepper to taste.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 28

 Curry Rubbed Salmon

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 29

 Curry Rubbed Salmon //

E
very dude should know how to cook a piece of fish, especially salmon. For one, it’s a
crowd pleaser. For another, it’s a good source of vitamin D—provided the salmon is wild
caught. And for another, well, chicks dig it. If you’re not a fan of curry, you can go with just
salt and lemon pepper, but if you do like Indian flavors, you’ll love the full flavor of this spice
mixture. Finally, don’t be afraid of the salmon skin. Once it’s been crisped up, as in this recipe,
you’ll have a true delicacy—“salmon bacon.” You might even get mistaken for a master chef.
Pairing suggestion: Serve with a salad and Real Deal Vinaigrette for a superb first impression.

Ingredients
Cook time: 20 minutes
Serves 2

• 2 teaspoons coconut oil or clarified butter (ghee)

• ½ teaspoon coarse sea salt
• 1 teaspoon curry powder
• ¼ teaspoon onion powder
• ¼ teaspoon lemon pepper
• 2 (5 oz.) wild-caught salmon fillets
• Lemon wedges (optional)

Instructions
1. Heat the oil in a 10-inch frying pan over medium-low heat for 5 minutes. (Always, always,
always preheat your pan when you want a nice brown on your food.) Meanwhile, mix the
salt and spices in a small bowl.

2. Sprinkle about a teaspoon of the spice mixture on the fleshy side of each of the fillets, making
sure to cover completely. Firmly press the spice mixture into the flesh with your hand.

3. Lay each fillet in the pan, fleshy side down. You should hear a nice, solid sizzle—not slow
and quiet but not amped up and crazy either. Just a steady, moderate sizzle. Adjust heat
accordingly if necessary.

4. Cover the pan, and cook fillets 3 minutes. Lift the lid, turn fillets over, and cover again.
Cook 7 minutes longer, until the the skin is browned and crispy and the fillet feels firm
when you press it with your finger. Garnish with lemon wedges if desired.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 30

 Roasted Ratatouille

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 31

 Roasted Ratatouille //

T
he vegetarian date. We’ve all been there. For whatever reason, she doesn’t eat meat. Never
mind how someone could pass up a juicy rib eye—just show her you’re flexible. You’ll
wow her with this satisfying melange of eggplant, peppers, tomatoes, garlic, olive oil, and
herbs. Unlike most vegetarian dishes, this one is filling enough for any carnivore come dinner
time (though you can always supplement your portion with a piece of steak or salmon). Just be
sure to cook the vegetables until they’re soft and lemony. The magic of this dish happens in the
final minutes—hopefully, just like your date.

ingredients
Cook time: 1 hour and 40 minutes
Serves 2–4

• 1 medium eggplant (about 1 lb.)

• 1 medium (8 oz.) green bell pepper
• 1 medium (8 oz.) yellow or red bell pepper
• ¾ cup olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoons coarse sea salt
• 1 tablespoon dried Italian herbs or dried oregano
• 4 Roma tomatoes, halved lengthwise and seeded
• 1 tablespoon fresh lemon juice (from the juice of half a lemon)

instructions
1. Preheat oven to 400°F. Cube the eggplant and bell peppers, and place them in a large
bowl. Toss with the olive oil. Add garlic powder, onion powder, paprika, salt, and Italian
herbs or oregano, and mix well. Chop the tomatoes, and add them to the bowl along with
the lemon juice. Mix well.

2. Pour the contents of the bowl into a 13- by 9-inch baking dish. Place the dish in the oven
and cook, uncovered, for 30 minutes. Remove from heat. Gently mix the vegetables using
a spoon with a long handle (to avoid burning yourself). Return to the oven, and bake about
45 minutes longer until eggplant and peppers are very tender and shiny.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 32

T
here are those who express themselves through painting vivid colors onto canvas, displaying
their deepest emotions with every stroke of the brush. And there are those who paint a
honey glaze all over a roasted pig. A chef’s masterpiece dilates your pupils in anticipation,
romances your nose in preparation, dances with your tongue in mastication, opens your ears
to conversation, and warms your heart in satisfaction.

Growing up on a farm and being raised by eastern European immigrants set me on a path to
appreciate food for its simplicity and flavors for their complexity.Watching my grandmother cook
was like watching a magic show that inspired me to discover its secrets. The major difference
was that if she pulled a rabbit out of a hat, it wasn’t long before it went into a pot.

I started cooking when I was young and naive and knew nothing. I can’t say much has changed,
but I’ve bought more nine-volt batteries for my smoke detector than you ever will.

My favorite memories of cooking are populated with my friends and family. The best recipes
call for all hands on deck, rolling out ravioli while belting out whatever song teenage girls listen
to these days. We’ve hosted a dinner for friends at my house every single week over the last
year, a tradition that brings all of us together through food.

Cooking is your chance to send out a proverbial smoke signal to the world. The message could
inspire a passerby’s dinner, encourage the people around you to eat healthy, or simply say come
on over and bring some wine!

Mike Adams
Mike Adams is a self-taught chef who thrives in creating new recipes that capture the
imagination and make cooking practical. He shares his passion for craft beer as a bartender
and tour guide at Odell Brewing Company.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 33

 Hot ’n’ Cold Guacamole Fritters

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 34

 Hot ’n’ Cold Guacamole Fritters //

I
realized cooking was an art form the first time I tasted Mexican ice cream. How could
someone dream up a cold dessert with a hot, crispy exterior? Whoever invented it should
be awarded a medal or sainthood. This recipe filters the mystery and wonder of Mexican
ice cream through a savory lens.

Crispy, fresh, and fried, these golden nuggets bring a healthy twist to deep fried food. Satisfy
your inner fat kid and inner yoga instructor at the same time! You can transform this dish to
include other fresh vegetables like corn, tomatoes, or black beans with an enchilada sauce.
The key is to play with your food, no matter what your mom told you.

The men in your circle may not know how to cook, but every man has a recipe for guacamole,
a deep fry batter, and chili. If these are “world famous” on their own, let’s conquer the galaxy
with this deep fried Mexican side dish that’s hot and cold in the same bite.

ingredients
Cook time: 40 minutes prep time, 5 minutes cook time
Makes 12 fritters

For the filling:

• 2 ripe avocados
• 1 clove garlic, minced
• 3 tablespoons black beans, rinsed, cooked, and very roughly chopped
• ¼ cup finely diced red onion
• Zest and juice of ½ lime
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon Spanish (smoked) paprika
• /8 –¼ teaspoon cayenne pepper (to taste)
1

• 4 oz. goat cheese

ingredients continued on next page...

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 35

 Hot ’n’ Cold Guacamole Fritters //

For the batter:

• 1 cup milk
• 1 cup whole wheat pastry flour, plus extra for dusting
• 1 egg
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 quart or more high-heat stable frying fat such as beef tallow, lard, duck fat,
or high-quality unrefined vegetarian substitute (peanut oil is a good choice),
enough to fill pan 1-inch deep

instructions
1. Cut avocados in half and pit them. Scoop flesh out. Place avocado, garlic, black beans,
onion, lime zest and juice, salt, pepper, and spices in a large bowl. Mash with a fork until
combined.

2. Prepare a cookie sheet with a dusting of flour. Roll guacamole into spheres roughly the size
of ping pong balls. Place on cookie sheet. Flatten balls into thick coins with your fingers.
In the center of each coin place a dime-size pinch of goat cheese. Sprinkle a bit of flour
over the top. Freeze for 30 minutes.

3. Heat an inch or two of oil in a deep, heavy-bottomed pan set over medium heat (if you’ve
got a go-to frying pan, now’s the time to use it). Oil is ready when a drop of batter sizzles.

4. Meanwhile, combine batter ingredients. Dip each coin in batter. Fry until fritters are golden
brown. Serve with any salsa or chili, or as a side for taco night.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 36

 Spaghetti Squash Spaghetti

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 37

 Spaghetti Squash Spaghetti //

B
erry, corn, and grape season is an amazing time of year that inspires the greatest recipes
and the biggest smiles. But at the end of the summer, all the beautiful, bright colors are
replaced with a pale green alien intruder—squash.

Everything is cheaper in season, and there’s no arguing with 50 cents a pound. Realizing the
value and versatility of the former table decoration, I created some of my first squash recipes
in college. Gnocchi, home fries, mashed squash, and shish kebob are all different ways that this
vegetable can squash the competition. As for this squash dish, I’ve made it on many a fall night.
It fills the house with the nutty smell of the gourd and holds back the cold weather to come.

The texture and flavor of the “noodle” supports vegetables better than regular pasta, which makes it
a great vehicle for pasta primavera, warm caprese salad, or roasted vegetables. However you dress
it up, this healthy twist on a staple ingredient might change which ingredients you consider a staple.

ingredients
Cook time: 45 minutes
Serves 4

• 2 medium spaghetti squash

• 1 tablespoon olive oil
• ½ lb. Italian sausage
• ½ cup diced red onion
• ½ cup diced green bell pepper
• 3 cloves fresh garlic, minced
• 1 tablespoon Italian seasoning
• 1 cup spaghetti sauce, homemade or good quality store-bought
• ½ cup whole grain breadcrumbs
• ¼ cup shredded Parmesan cheese
• 3 tablespoons butter

instructions
1. Preheat oven to 400°F. Cut squash in half and remove seeds. Place halves flesh side down
on a baking sheet. Cook until just soft enough that you can make an indent on the skin
with your fingertip, about 30–40 minutes. Remove from oven and let cool slightly. Rake the
squash with a fork to form strands, then transfer to a large bowl. Reserve shells to serve.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 38

 Spaghetti Squash Spaghetti //

2. Meanwhile, heat olive oil in a large skillet. Fry sausage until browned. Add onion and
sauté 5 minutes. Add peppers and garlic. Sauté until vegetables are cooked through,
about 5 minutes. Add Italian seasoning and stir until fragrant, about 1 minute. Add sauce
and simmer 5–10 minutes.

3. Pour mixture over squash strands and combine gently. Spoon back into shells. Place
upright on a baking sheet.

4. Combine breadcrumbs, Parmesan, and melted butter in a bowl. Cover squash with crumbs
and broil until golden brown, about 3 minutes.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 39

 After After Party Breakfast Cups

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 40

 After After Party Breakfast Cups //

I
n college I’d sometimes find myself with several friends passed out in my living room the
morning after a party. The only way to get rid of them was to either go out to breakfast in a
very loud restaurant (not a great environment for hangovers) or cook for everyone. Using
the ingredients we had on hand, we could make any style of breakfast cups without having to
dust off the old piggy bank.

Breakfast foods are more diverse than you might think. And we have the technology to confine
all those creative choices into a cup. Feed the masses with classic eggs, ham, cheddar, and
pancake batter, or treat yourself with bacon, spinach, biscuit dough, and goat cheese.

My routine can get in the way of eating healthy in the morning, and this recipe has helped simplify
busy weeks. Most people don’t have the time to make breakfast, much less avoid shaving in the car.
So don’t waste time frying eggs all morning unless you’re aspiring to be a short-order cook. Make
breakfast for the whole week while you read the newspaper—and let the oven do the work. Get
creative with the ingredients to fit your style of breakfast.Try spinach and goat cheese or jam and toast.

ingredients
Cook time: 25 minutes
Makes 12

For the pancake batter:

• 1 cup whole wheat flour

• 1 cup einkorn flour (or substitute 2 cups whole wheat pastry flour for whole
wheat and einkorn)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 eggs
• 2 cups milk
• 2 tablespoons melted butter

For the cups:

• Butter or oil, for greasing muffin pan

• ½ lb. quality ham, sliced
• 12 farm-fresh eggs
• ½ lb. shredded cheddar cheese
• 1½ cups pancake batter

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 41

 After After Party Breakfast Cups //

instructions
1. Preheat oven to 400°F. Whisk all ingredients for pancake batter together until just combined.
Set aside.

2. Grease a muffin pan with oil or butter. Place 2 slices of ham in each hole, arranging so
they make a little cup.

3. Crack an egg in each cup. Divide cheese among eggs.

4. Pour pancake batter over the top of each cup. (Save any remaining pancake batter for
another use.)

5. Bake for 20 minutes. Let cool on a rack for 5 minutes before removing from pan.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 42

 Bubbe’s Potato Apple Latkes

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 43

 Bubbe’s Potato Apple Latkes //

O
ne thing you don’t hear people talk about at the office is the abundance of delicious
Jewish food in town. Rarely does anyone even know about matzo ball soup, knish, or
hamantaschen. Search online for them, however, and you’ll open a whole new world of
delicious treats made by someone’s bubbe (Yiddish for grandma).

Some of my best memories as a child are of eating the amazing treats my grandmother made
for me. Latkes are holiday snacks that eventually became commonplace because we couldn’t
get enough of them. They’re essentially hash browns with applesauce. I wanted to capture that
feeling of home by including grated apple in this recipe.

The variations on this dish are endless. Add cinnamon, raisins, banana, dried apricots, cheese,
or turkey to make it your own. Just don’t add ham—it’s not kosher, and it would break Bubbe’s
heart if a nice young man like yourself didn’t abide by the commandments of the Torah.

ingredients
Cook time: 25 minutes
Makes 12-15

• 2 medium russet potatoes

• 1 small apple (Honeycrisp or Granny Smith)
• ½ small yellow onion, thinly sliced
• 2 large eggs
• 2 tablespoons arrowroot starch
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons butter or olive oil
• Applesauce, homemade or good quality store-bought (for garnish)
• Sour cream (for garnish)

instructions
1. Using a microplane, grater, or knife, peel and cut your potatoes and apple into matchstick-
sized pieces. Set grated apple aside.

2. Place the potatoes in a bowl of cold water for a few minutes. Drain in a colander. Wrap
in several paper towels and squeeze the moisture out. Place potatoes and all remaining
ingredients through black pepper in a bowl and mix.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 44

 Bubbe’s Potato Apple Latkes //

3. Heat butter or olive oil in a nonstick pan set over medium heat. Form latkes 2 inches
wide and drop in the pan. Cook until each side is golden brown.

4. Place finished latkes on paper towels to drain. Serve with applesauce and sour cream.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 45

 Mediterranean Quinoa Wraps

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 46

 Mediterranean Quinoa Wraps //

S
ince when did this crazy grain sprout up in our vocabulary? With a name akin to “ouija”
and “acai,” I was skeptical when it first made an appearance. But the texture is similar to
wild rice, and the taste is nutty, so quinoa works great in many recipes.

I usually keep some sort of cooked grain in my fridge so it’s ready to be mixed with whatever
eclectic ingredients I have on hand. This is one of my go-to recipes when I need something
fresh, vibrant, and quick.

This is a versatile recipe, meaning you can use any sort of grain, including millet, wild rice, or
barley. Take yourself to your favorite dream destination by adding aromatic ingredients. Cilantro,
onion, garlic, and tomatillos; or raisins, cinnamon, cloves, ginger, cumin, and olives are tickets
to exotic destinations on a budget.

ingredients
Cook time: 30 minutes
Serves 4

• 1 cup uncooked quinoa

• ¼ cup feta cheese
• ½ cup diced cucumber
• ½ cup diced Roma or halved cherry tomatoes
• ¼ cup diced red onion
• 1 tablespoon olive tapenade or ¼ cup kalamata olives, chopped
• 1 teaspoon tahini or sesame seeds
• 1 teaspoon oregano
• 1 tablespoon olive oil
• Juice and zest of 1 small lemon
• Pinch of salt and pepper to taste
• 1 head romaine lettuce
• Greek yogurt or sour cream (for garnish)

instructions
1. Place quinoa in a fine-mesh strainer and rinse well under running water to reduce
bitterness. Add to a pot with 2 cups of boiling water and a pinch of salt. Cover and bring
to a boil, then reduce heat and simmer for 20 minutes. Remove lid and fluff with a fork.
Transfer to a large bowl, then place in the fridge to cool.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 47

 Mediterranean Quinoa Wraps //

2. Mix feta cheese and diced vegetables with remaining ingredients through salt and
pepper, then combine with chilled quinoa.

3. Serve quinoa salad on romaine leaves, garnished with yogurt or sour cream.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 48

T
he kitchen used to be the woman’s domain. Today, many kitchens are deserted by both
sexes because the art of survival has become more automated than hands-on. No one
ventures into that eerie room anymore except to grab a cold one or use the microwave.

Many people are so daunted by perceived threats of time-consumption and possible failure
in coordinating a meal that they simply opt out of the ordeal altogether. So they choose the
alternative: restaurant fare, take-out, cheap, processed foods, or supermarket-prepared meals.
And then they wonder why they’re sick and fighting a losing weight-loss battle—victims of a
monumental nutritional loss that fundementally alters their body.

In addition to poor health and excess weight, you pay a higher cost when you let industry do the
cooking for you.You’re literally forking over money for bad health and extra pounds, when you
can lose the weight—and the toxic chemicals—by making your own delicious, healthy meals
with real, fresh ingredients and your own muscle.

All it takes is a little practice and patience. Remember, even the world’s most renowned chefs
started out ignorant of the difference between a dice and a slice.

Before you dive into the recipes, be sure to read through our Kitchen Savvy tips and terms.
They’ll help you master the organization and efficiency known to any good cook—because
keeping your cool and your safety is a surefire way to feel in charge in the kitchen. Follow these
guidelines, and you’ll be going from ramen noodles to pasta carbonara in no time!

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 49

 Kitchen Savvy //

Get It Together: Plan, Prep, Shop

1. Read the Recipe!

Always read through a recipe in its entirety at least once so you understand the general principles
behind the dish and won’t be surprised by when or where an ingredient is added. This simple
move will also help you figure out:
• Your cooking start and stop times.
• Any advance prep you may need to do.
• What you need from the store. (Note: Though the ingredients in Men in Kitchens
are thoroughly listed, some recipes from other sources don’t call for basic
ingredients such as salt, pepper, or cooking oil until you find yourself in the
middle of the instructions.)
• What cooking vessels and tools you need for the recipe.

2. Make a Shopping List

• Wouldn’t it be great to remember what you went to the store for? Yes. So
before you head out, be sure to check your cupboards and fridge to see what
you already have on hand. Sniff them and make sure they’re still fresh. There’s
nothing more frustrating than having to make an emergency rush to the store
because of a missing or spoiled ingredient.
• Categorize your grocery list by store sections—produce, dairy, meat, seafood,
etc. This isn’t a treasure hunt, so why waste time running from one end of the
store to the other?

3. Be Prepared

• If you’re not heading straight home, and particularly if it’s summer, bring a cooler
or an insulated bag with some ice packs to keep perishable items (especially
meats, seafood, and dairy) at a safe temperature.You definitely don’t want to make
anyone sick or spend money on expensive meat and seafood only to have it go bad.

4. Everything in Its Place

• Once you’re ready to start cooking, go ahead and read the recipe one more
time. Collect all the equipment and utensils you’ll need, and keep them close

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 50

 Kitchen Savvy //

at hand. Next, gather all the ingredients and chop, slice, dice, or measure them
according to the instructions. Place each ingredient in a separate bowl or, for
ingredients that will be added together, in the same bowl. This is called mise
en place, which literally translates as “everything in its place.” And it will save
you infitite time and stress.
• Try to keep your countertops clean and clutter-free as you work. (You’d be
amazed at how much a cluttered workspace slows you down.) Stack any unneeded
dishes after use and place them far out of the way; keep your countertop and
cutting board wiped clean; and have your ingredients and utensils close at
hand. This will not only ultimately speed up your cooking but also lead to fewer
accidents—especially when your recipe requires precision and speed.
• Remember—pitfalls happen. Every cook will eventually cut himself or knock
over a bottle of olive oil. Cooking isn’t about being perfect. In fact, the biggest
learning moments often arise from blunders. So just enjoy the ride!

Speak the Lingo: Some Culinary Terms to Help You on Your Way
Don’t worry—you don’t need to know all of these terms to use the recipes in this book. But this
section is a great reference tool to keep handy.

• Al dente - Literally “to the tooth,” meaning tender but still slightly firm to the bite.
Usually reserved for pasta but can also be used in reference to other ingredients.
• Bake - to cook in oven using dry heat from all sides, usually at a moderate
temperature.
• Boil - to cook in rapidly bubbling liquid.
• Braise/Stew - to cook slowly at a low temperature, submerged or partially
submerged in liquid. Usually reserved for tougher cuts of meat.
• Broil - to cook in oven using dry heat from the upper side only.
• Caramelize – to cook a food until the sugars naturally found in it become brown.
Similar to searing, but done at a lower heat.
• Deep fry - to cook, submerged or partially submerged, in a large amount of fat.
• Deglaze - to release and dissolve the caramelized bits of food (such as those left
after panfrying a meat) from the bottom of a pan by adding a simmering liquid
and scraping the pan with a wooden spoon.
• Dredge - to coat an item in flour or crumbs prior to cooking.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 51

 Kitchen Savvy //

• Fry/Panfry - to cook in a broad, shallow pan in a moderate amount of fat.

• Mise en place – Means literally “everything in its place.” The process of preparing
all ingredients and equipment before starting your recipe for maximum efficiency
and tidiness.
• Poach - to cook in a hot liquid just below the simmering point.
• Roast - to cook in oven using dry heat from all sides, usually at a temperature
higher than in baking. (Baking and roasting are virtually identical terms, with
the former more commonly associated with desserts and the latter with meats,
seafood, and vegetables.)
• Sauté - to cook over moderate heat in a small amount of oil with frequent stirring
or tossing.
• Sear - to panfry a food, usually meat or seafood, over medium-high heat until
deeply browned on all sides.
• Simmer - to cook in a hot liquid just below the boiling point.
• Steam - to cook over (but not touching) boiling or steaming liquid, usually in a
perforated basket of some sort.
• Stir-fry - to cook over high heat in a small amount of oil with almost constant
motion or stirring.
• Sweat - to cook food over low heat in a small amount of oil, usually covered.

Lookin’ Sharp! Getting Comfortable with Your Blades

• Boning knife - a short, sturdy blade used for removing bones from meat.
• Chef’s knife - the ultimate multipurpose knife, usually ranging in length from
8 to 12 inches, with a heavy blade and a sharp triangular tip. Used for most
general kitchen activities.
• Filet knife - a medium-length, flexible blade used to filet fish and remove flesh
from skin.
• Paring knife - a smaller blade, usually 3 to 5 inches long, used for small jobs such
as skinning onions, removing cores, and trimming produce ends.
• Santoku knife - the Japanese variation of a chef’s knife, ranging in length and
blade thickness. However, the blade is generally thinner than a chef’s knife and
contains small grooves to help release food.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 52

 Kitchen Savvy //

• Serrated knife - any knife containing teeth. The blade can range in length and
thickness. Invaluable for bread and fragile fruits such as ripe tomatoes.

Flex Your Savvy Skills on the Cutting Board

• Baton/batonnet - to cut into small sticks, approximately ¼x ¼x 2 inches.
• Brunoise - to cut julienne matchsticks into small, fine cubes, ¹/ 8 x
¹/8 x ¹/8 inch.
• Chiffonade - a process to cut thin, fragile leaves (usually herbs) into ribbons
by stacking leaves atop one another, rolling up like a cigar, and slicing across
the roll.
• Chop - to cut into small, unevenly sized pieces.
• Dice - to cut in small, evenly shaped squares. This is usually stated as large (¾
inch), medium (½ inch), or small (¼ inch).
• Julienne - to cut into matchstick-size sticks, approximately ¹/8 x
¹/8 x 2 inches.
• Mince - to finely chop or grind into very small pieces or a paste.
• Slice - this is exactly what it means. To slice an item in strips, pieces, or planks,
according to recipe instructions.

Get a Grasp on Your Gear

• Casserole dish - a shallow dish, usually ceramic or glass, used for baking and
cooking casseroles. Consider having a couple different sizes, such as a 7 x 11
inch and a 9 x 13 inch.
• Dutch oven - a heavy, cast-iron pot with a lid, usually glazed, generally used for
slow cooking meats or stews.
• Roasting pan - a shallow metal dish used for roasting meats and vegetables.
• Saucepan/saucepot - any pan with high sides and a handle. Can be used for
steaming and boiling, making sauces, heating soup, etc. Consider having an
assortment of sizes, such as a 1½ quart, a 2½ quart, and a 4 quart, to suit each job.
• Sauté pan/skillet/frying pan - these terms can be used interchangeably. Refers to
any shallow, broad-bottomed pan used for sautéing and frying foods. Consider
having a couple different sizes, such as a 10 inch and a 12 inch, for different jobs.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 53

 Kitchen Savvy //

• Slow cooker/Crock-Pot - a handy electrical device used for long, slow braising
and steaming. It can be plugged in, turned on, and left unattended on the
countertop for the day, saving you energy and freeing up your stovetop.
• Stockpot - a tall, narrow pot used for making stock or soups or boiling pasta.
• Wok - a large, bowl-shaped pan with gradually sloping sides often used for
stir-frying.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 54

Begin Your Quest for Superior Nutrition at These Websites & Blogs
• SeleneRiverPress.com: find a wealth of nutrition books and products online.
• SRP Self-Health Nutrition Blog: explore a collection of witty, deeply informative
blogs on all things nutrition and health.
• SRP Historical Archives: browse through hundreds of FREE articles on nutrition.

Find Selene River Press on Social Media

• www.facebook.com/seleneriverpress
• twitter.com/SeleneNutrition

Must-Have Books and Products on Cooking and Food

• The Art of Fermentation – Sandor Ellix Katz
• Healthy 4 Life: Dietary Guidelines from the Weston A. Price Foundation
• Preparing Whole Grains & Legumes Chart – Monica Corrado
• Put Your Money Where Your Mouth Is! Guide to Healthy Food Shopping –
Stephanie Selene Anderson
• Super Breakfast Cereals – Katharina Gustavs
• A Terrible Ten: Health Foods That Ain’t – Patrick Earvolino
• Weston A. Price Shopping Guide
• Why Your Doctor Offers Nutritional Supplements – Stephanie Selene Anderson

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 55

 Sign up for the SRP Self-Health Nutrition Blog
to receive these two FREE ebooks!

Get self-health education and nutrition resources delivered straight to

your inbox, and a FREE copy of A Terrible Ten: Health Foods That Ain’t
and Feed Me! Quick and Healthy Recipes.

A Terrible Ten: Health Foods That Ain’t

What are the 10 biggest health food frauds? These
rr i b l e T e n
impostors are lurking even in health food stores, and A Te
you may be surprised by some of the popular items that
make the list. Find out which faux foods you should avoid Health Foods That Ain’t
putting in your cart by downloading this colorful 7-page Patrick Earvolino, CN
ebook by Certified Nutritionist Patrick Earvolino.

Feed Me! Quick and Healthy Recipes

Just as the critical evening meal approaches, we run
out of time and energy to make smart choices. That’s
where Chef Briana Nervig Goodall’s Feed Me! Quick &
Healthy Recipes comes into play. Here are a few of the
recipes inside:

• Buckwheat Blini with Smoked Salmon

• Malaysian Turkey and Sweet Potato Curry
• Italian-Style Beef Pinwheels

As a new subscriber to the Selene River Press mailing

list, not only will you get access to smart and informative
blog content on everything from whole food nutrition to
whole food supplements, but you’ll also receive exclusive
deals on products, information about upcoming nutrition
seminars, and much, much more.

Make informed nutrition choices and quick and

healthy dinners—snag the books by signing up
at Selene River Press promo.

////////////////////////////////////////////////////////////////////////////////////////////// Men In Kitchens: A Good Day to Dine Hard | Page 56